Portable thermal treatment and storage units for containing readily accessible food or beverage items and methods for thermally treating food or beverage items

ABSTRACT

A portable refrigeration and insulation unit includes a hollow cartridge with a sealed cavity and a top wall including a plurality of wells extending from the top wall. The wells are configured to receive and thermally treat food or beverage items, in particular slush beverage products, where each well is suitably contoured so as to contact a majority of outer surface area portions of a food or beverage item that is placed within the well. The cartridge cavity includes a heat transfer material that surrounds portions of the wells and facilitates heat transfer from food or beverage items placed within the wells to the heat transfer material during operation of the portable unit. The unit further includes an outer insulating case that receives the cartridge and provides additional insulation features. The cartridge is cooled to achieve a suitable temperature, is loaded with food or beverage items, and is placed within the case for use in a foodservice environment.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims priority from the following U.S. Provisional Patent Application Serial Nos.: 60/697,984, entitled “Refrigeration Unit for Food Service Portion Cups and Process Thereof”, and filed Jul. 12, 2005; 60/697,985, entitled “Refrigeration Unit for Making Slush Beverages Without a Slush Machine, and Process Thereof”, and filed Jul. 12, 2005; 60/697,986, entitled “Portable Refrigeration Unit With Ready Access”, and filed Jul. 12, 2005; and 60/702,298, entitled “Portable Insulation Unit for Partially Frozen Beverages With Ready Access”, and filed Jul. 26, 2005. The disclosures of these provisional patent applications are incorporated herein by reference in their entireties.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention pertains to a portable unit for thermally treating and/or maintaining food or beverage items at desired temperatures for select periods of time. The present invention further pertains to methods for thermally treating food or beverage items to achieve a desired temperature and partially frozen state for such items.

2. Description of the Related Art

Many foodservice operations offer individual containers of food or beverage items requiring continuous freezing or refrigeration at the point of service to the consumer. Typical items of this nature include foods and beverages prepackaged by a supplier for delivery to a foodservice end point or point-of-sale location, where the supplier's prepackaging is in containers containing a sufficient quantity for consumption by a single consumer and is stored and displayed in a frozen or refrigerated state.

Examples of such prepackaged items include, without limitation, cups of hard-frozen or soft ice cream, frozen yogurt, sherbet, jellos, puddings, fruit cups, liquid juices, and frozen fruit-flavored confections commonly referred to as “Italian Ice,” popsicles, and the like. A number of suppliers have recently introduced a related category of items formulated so as to maintain a partially frozen state even when subjected to the relatively low temperature range of commercial freezers. These items include “soft frozen lemonade,” and similar items designed to be soft enough to be pushed from the package through an opening in the package, for immediate consumption.

Other examples include beverages dispensed from machines that have converted the beverage from a liquid to a partially frozen state that is appealing to consumers. Such beverages are frequently referred to within the beverage industry as “frozen uncarbonated beverages,” “frozen carbonated beverages” or milkshakes, and are commonly referred to by consumers as a “slushy,” a “smoothie,” a “slurpee” (“Slurpee” is a registered trademark of the 7-11 Corporation), an “Icee,” (“Icee” is a registered trademark of the J & J Snack Foods Corporation), a “shake,” a “frappe,” a or a “cabinet shake.” These types of beverages and all similar beverages are collectively referred to herein as “slush beverages” or “slush beverage product.”, or milkshakes. The machines used to convert such beverages from a liquid to a partially frozen state are commonly known as “slush machines,” or “milkshake machines,” or “soft-serve machines.”These types of machines and all machines performing a similar function are collectively referred to herein as “slush machines” or “milkshake machines.”

There are numerous drawbacks to the currently available refrigeration devices that are used for maintaining the food or beverage items in the desired state and at the desired temperatures for point-of-sale use. In particular, refrigeration for display to consumers is typically expensive, and requires a lot of counter space or floor space as well as routine maintenance. For example, the slush or granita machines, as described above, typically require a source of electricity, a compressor for freezing a surface in contact with the initially liquid beverage, and an augur or other device for agitating the beverage as it freezes and preventing the formation of objectionably large ice crystals. In addition, such machines are expensive, require periodic maintenance, require the replacement of parts that wear with use, and require periodic disassembly and reassembly for cleaning.

In addition, many foodservice operations offering food items such as slush beverages must serve relatively high numbers of customers in relatively short periods of time. For example, because of the popularity of slush beverages, particularly with children, foodservice operations, such as school cafeterias, must be capable of dispensing a high volume of slush beverage product in a short period of time. However, many of the models of slush machines in current use are limited in capacity to the amount of beverage product initially poured into the product reservoirs of the machine plus the small additional amount that can practicably be added to the machine and frozen to the desired consistency during the serving period. As a result, such high-volume foodservice operations are unable to prepare and dispense from a single machine a sufficient amount of slush beverage in the allotted serving time. Thus, multiple machines would be required to achieve the desired volume of slush beverage, which leads to increased equipment and maintenance costs for a particular foodservice operation.

Some foodservice operations attempt to overcome this problem by dispensing cups of slush beverage from the machine prior to the first period of service to customers, thereby creating capacity within the reservoirs of the machine for additional liquid beverage to be added with the result that it may freeze into the desired state in time for the first period of service to customers. However, this approach is not very effective. Slush beverages are typically dispensed at a temperature in the range of about 23° F. (−5° C.) to about 29° F. (−1.7° C.), and it is important to maintain the beverage at a temperature close to the temperature at which it was dispensed. If stored at too cold a temperature, additional ice forms within the beverage, which renders it too viscous to be easily consumed. In contrast, if the slush beverages are stored at too warm a temperature, the beverage will melt, which renders it less appealing to consumers.

It is not desirable to store dispensed slush beverage in the freezer of a typical foodservice operation, because such freezers generally maintain an interior temperature of 10° F. (−12° C.) or colder, at which temperature additional ice would form within the slush beverage and it would eventually freeze solid. Nor is it desirable to store dispensed slush beverage in the cooler or refrigerator of a typical foodservice operation, because such coolers and refrigerators generally maintain an interior temperature between about 35° F. (1.67° C.) and about 40° F. (4.4° C.), at which temperature the slush beverage would begin to melt. Finally, it is least desirable to place dispensed slush beverage on a serving line exposed to ambient air within the foodservice operation, because such air, typically in the range of about 72° F. (22° C.) to about 85° F. (29° C.) or warmer, would cause the slush beverage rapidly to melt.

In addition, many foodservice operations with multiple serving lines or points of service outside the main cafeteria, lack the ability to transport cups of slush beverage from the slush machine to such locations that increase the opportunity for additional sales without risk of melting the beverage.

The problems posed by the inherent limitations of conventional food service preparation and/or cold storage devices such as slush machines can occur in a wide range of high-volume foodservice operations, including cafeterias (as noted above) and other foodservice sites operated within schools, colleges, office buildings, government buildings, convention centers, military feeding sites, stadiums, movie theaters, cruise ships, passenger trains, casinos, amusement parks, catered events, buffets, county fairs, and the like.

In particular, the above-noted problems associated with providing a high volume of slush beverages to children in school cafeterias based upon the use of conventional foodservice devices often results in the decision by schools to abandon the serving of slush beverages to students, despite the popularity of such beverages to students.

SUMMARY OF THE INVENTION

The present invention provides a relatively inexpensive, portable thermal treatment and storage device or unit for food or beverage items for point-of-sale use in foodservice locations, of any type, which find it impractical to purchase or operate a slush machine or milkshake machine, for any of the following reasons: the expense of the machine; labor necessary for filling, sanitizing, and cleaning the machine; the electrical expense associated with providing for and operating the machine; the space requirements of the machine; and the ongoing parts and labor expense for maintenance of the machine. The portable thermal treatment and storage unit is useful in low-volume foodservice operations where the food or beverage items are to be produced or provided at a single point-of sale, and also in high-volume foodservice operations in which the food or beverage items are to be produced or provided at multiple points-of-sale, where multiple slush or milkshake machines would otherwise be required. In addition, the portable thermal treatment and storage unit maintains the food or beverage items in a desired state and at a desired temperature for extended periods of time.

The present invention is not limited to the above features and/or uses, and it is further not intended that the present invention be construed as requiring any one or more of the above features and/or uses unless expressly required by the claims attached hereto.

The present invention is not limited to the above features and/or uses, and it is further not intended that the present invention be construed as requiring any one or more of the above features and/or uses unless expressly required by the claims attached hereto.

In accordance with an exemplary embodiment of the present invention, a portable refrigeration and insulation unit comprises a hollow cartridge including a top wall, a bottom wall, side walls and a sealed cavity defined between the walls of the cartridge. The top wall includes a plurality of wells extending from the top wall and that are spaced apart from each other and configured to receive and thermally treat food or beverage items. Each well is suitably contoured so as to contact a majority of outer surface area portions of a food or beverage item that is placed within the well, and the cartridge cavity includes at least one of an insulation material that surrounds portions of the wells and thermally insulates the food or beverage items placed within the wells and a heat transfer material that surrounds portions of the wells and facilitates heat transfer from food or beverage items placed within the wells to the heat transfer material during operation of the portable unit.

The unit further includes an outer insulating case including a compartment that is suitably dimensioned to receive and retain the cartridge. Preferably, the case includes an insulating space disposed between at least one inner wall of the case that contacts the cartridge and an outer wall of the case that is exposed to the surrounding environment in which the unit is disposed. The insulating space minimizes or prevents heat transfer between the cartridge and the surrounding environment.

The heat transfer material provided in the cartridge is preferably a gel material with a phase transfer temperature that is within about 1° F. (0.56° C.) to about 10° F. (5.6° C.) of the freezing point of the food or beverage items to be thermally treated by the unit.

In a preferred embodiment, the refrigeration and insulation unit of the invention thermally treats a slush beverage product, maintaining the slush beverage product in a desired partially frozen state and within a selected temperature range for extended periods of time (e.g., from about 1 hour to about 6 hours or more). The unit can further be configured to transform a liquid product placed into the cartridge wells into a slush beverage product and then maintain the slush beverage product in the desired partially frozen state and within the selected temperature range for such extended periods of time.

Thus, the portable refrigeration and insulation unit of the present invention enhances point-of-sale foodservice operations by thermally treating high volumes of food or beverage items while minimizing costs and labor associated with such foodservice operations. For example, when utilizing the unit of the invention for providing slush beverages, the unit eliminates the need for multiple slush beverage machines disposed at different locations in order to ensure the requisite volume of slush beverage is available for consumption over a select time period. Since the unit can further be designed to convert a starting liquid product into a slush beverage product, the need for a slush beverage machine in foodservice operations can be eliminated altogether.

The device of the present invention further requires no electrical energy or mechanical devices such as compressors to ensure effective refrigeration of food and beverage items. In addition, the device is compact in size and configuration and is stackable, thus minimizing floor space required for point-of-sale storing of high volumes of food or beverage product.

The above and still further objects, features and advantages of the present invention will become apparent upon consideration of the following detailed description of specific embodiments thereof.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an exploded view in perspective of a portable unit for insulating and refrigerating food or beverage items for point-of-sale consumption in accordance with the present invention.

FIG. 2 is a cross-sectional side view in elevation of the cartridge of the unit of FIG. 1.

FIG. 3 is a top view in plan of the cartridge top section of the unit of FIG. 1.

FIG. 4 is a view in perspective showing a bottom surface of the cartridge bottom section of the unit of FIG. 1.

FIG. 5 is a cross-sectional side view in elevation of the outer insulating case of the unit of FIG. 1.

FIG. 6 is a view in perspective of a plurality of stacked units having the same configuration as the unit of FIG. 1.

FIG. 7 is an exploded view in perspective of a portable thermal treatment unit for thermally treating and storing food or beverage items for point-of-sale consumption in accordance with the present invention.

FIGS. 8A and 8B are top views of the housing for the unit of FIG. 7 showing a movable member disposed within the housing at two different positions.

FIGS. 9A and 9B are views in perspective for the unit of FIG. 7 in which the movable member is disposed within the housing at the two different positions as depicted in FIGS. 8A and 8B.

FIG. 10 is a top view of the unit of FIG. 7.

FIG. 11 is a cross-sectional side view of the unit of FIG. 7.

DETAILED DESCRIPTION

In accordance with the present invention, a portable thermal treatment and storage device or unit is provided that is capable of converting frozen or non-frozen food or beverage items into a partially frozen state and/or maintaining food or beverage items in a partially frozen or any other desired state and within a desired temperature range for a selected time period without the requirement of electrical energy.

In one embodiment of the invention, a portable refrigeration and insulation unit includes a cartridge that effectively insulates and/or refrigerates food items stored in the cartridge at desired temperatures. The cartridge includes an insulating material and/or a heat transfer material that provides effective heat transfer between portions of the cartridge and the food items stored within the cartridge so as to maintain the food items at the desired temperatures. In addition, the unit includes an outer frame or case that is configured to receive the cartridge to provide further insulating features for the unit as well as minimize or prevent exposure of the food items to the ambient air in which the device is located. The outer frame is further configured to be stacked with other outer frames to facilitate more effective storage of a high volume or quantity of food items while minimizing floor space at a point-of-sale foodservice location. The unit is particularly useful for preparing slush beverage products by thermally treating a beverage product in a liquid state so as to form a slush beverage product in a partially frozen state within the unit, and then thermally maintaining the slush beverage product at a desired temperature and at the desired partially frozen state for a selected time period.

In another embodiment of the invention, a thermal treatment and insulation unit includes a thermal treatment feature in which an airflow path through the unit is selectively provided during operation of the unit. This unit design is particularly useful for thermally treating frozen or partially frozen food or beverage products, where the products are loaded into the unit at a temperature that is lower than the ambient air temperature surrounding the unit, and an airflow pathway is facilitated by selectively opening one or more ports within the unit so as to heat the products in a desired manner and for a selected period of time. The unit is further configured such that the one or more ports in the unit can be closed to substantially limit or prevent airflow through the unit, while the unit effectively insulates the food or beverage products loaded within the unit so as to maintain such products at a desired temperature for a selected time period.

An exemplary embodiment of a portable refrigeration and insulation unit of the present invention is described below and depicted in FIGS. 1-5. The portable refrigeration and insulation unit is described herein in relation to producing and/or storing slush beverage products as described below while maintaining the slush beverages in a partially frozen and aesthetically pleasing state. However, it is noted that the unit of the present invention is not limited to use with slush beverage products. Rather, the unit can be used with any one or more types of different packaged or unpackaged food or beverage items including, without limitation, cups of hard-frozen or soft ice cream, frozen yogurt, sherbet, jellos, puddings, fruit cups, partially frozen, frozen or liquid juices, a fruit-flavored confections commonly referred to as “Italian Ice,” and popsicles.

Referring to FIGS. 1-5, a portable refrigeration and insulation unit 2 includes a cartridge 4, an outer insulating case 30 with an open cavity or compartment to receive the cartridge, and a cover 50 configured to be placed upon the outer case to close the outer compartment of the outer case with the cartridge received therein so as to minimize or prevent exposure as well as any potential heat transfer between the cartridge and the ambient air surrounding the device. Each of the outer insulating case, cartridge and cover can be constructed of any one or more suitable materials including, without limitation, plastics and/or metal or metal alloy materials. Preferably, each of these components of the unit is constructed of a lightweight and high impact resistant thermoplastic material such as polyethylene.

Cartridge 4 and outer insulating case 30 have a generally square configuration. The compartment of the outer insulating case is also generally square and slightly larger in dimensions than the outer dimensions of the cartridge so as to receive and securely retain the cartridge when the cartridge is assembled within the outer case in the manner described below. The cover 50 further has a generally square configuration so as to fit snugly along a lip of the outer case as described below. However, it is noted that the cartridge, outer insulating case and cover may include different geometric configurations including, without limitation, rectangular, circular, and oval configurations. The cartridge, outer case and cover may further include any suitable dimensions as may be required for a particular application.

Cartridge 4 includes a top section 6 and a bottom section 20 with an open cavity or compartment suitably dimensioned to receive the top section. The top section 6 includes a top surface plate 8 including a series of cavities or wells 10 defined in the top surface plate and extending a selected distance from the top surface plate. As described below, the wells 10 are configured to receive cups of slush beverage product. However, the cavities or wells can be configured to receive any packaged or unpackaged food item for a particular foodservice application. In addition, the top surface plate 8 includes a raised lip portion 7 that extends around the periphery of the top surface plate and is configured to engage with and slightly extend over a corresponding lip portion 21 extending around the periphery of the bottom section 20. The cartridge top and bottom sections can be separately formed in any suitable manner, such as an injection molding or extrusion process.

Each of the cup wells 10 includes a closed terminal end that is distanced from the top surface plate 8. The depth dimensions of the wells and depth of the bottom section compartment are preferably dimensioned such that, upon insertion of the cup wells 10 within the compartment of the bottom section 20, the enclosed terminal ends engage with a bottom wall 22 of the bottom section when the raised lip portion 7 of the top surface plate 8 engages with and rests upon the lip portion 21 of the bottom section 20.

The cup wells 10 are suitably dimensioned to accommodate slush beverage cups with any desirable sizes and geometric configurations. For example, the cup wells may be suitably dimensioned to receive cups in a variety of different sizes including, without limitation, 3 ounce cups, 4-5 ounce cups, 6 ounce cups, 8 ounce cups, 10 ounce cups, 11 ounce cups and 12 ounce cups. Further, the inner contoured surfaces of the wells are configured to substantially complement the outer surface geometries of the cups to be inserted within the wells so as to ensure substantial contact is made between the cups and the inner surface walls of the wells. This ensures effective heat exchange between heat transfer material disposed within the cartridge and the slush beverage product as described below.

As can be seen from the embodiment of FIGS. 1-5 (in particular, in FIG. 2), cup wells 10 are designed with a slightly tapered cylindrical or frustum-like configuration, in which there is a slight decrease in cup well diameter as the wells extend from the top plate surface 6 to their closed terminal ends. This geometry substantially corresponds with and complements the outer geometrical configuration of a typical slush beverage cup so as to facilitate a tight and snug fit between the cup and the interior cup well surface when the cup is placed within the cup well. However, it is noted that the cup wells can have any one or more other suitable geometric configurations to match any other outer surface cup (or other food or beverage item) geometries for a particular application.

The frustum-shaped cups typically used for slush beverages have on the order of 3 to 4 square inches of surface area on the curved wall of the cups for each fluid ounce of beverage that can be held within the cups. Exemplary cups of this type are 6 ounce cups having fluted walls which are manufactured by FabriKal Corporation (Kalamazoo, Mich.). The cartridge wells can be suitably dimensioned to receive such cups in a close fitting relationship as described above.

The cartridge can be designed and suitably dimensioned to include any selected number of cup wells. While the cartridge 4 depicted in the figures includes 34 cup wells, the cartridge can include a larger or smaller number of cup wells (e.g., 10 cup wells, 16 cup wells, 46 cup wells, 94 cup wells, etc.) depending upon a particular application and the size of the cups to be placed within the wells. Examples of cartridges that can be constructed in accordance with the present invention include, without limitation, cartridges including 16 cup wells that are configured to receive 8-12 ounce cups, and cartridges including 34 cup wells that are configured to receive 4-5 ounce cups.

The depths of the cup wells are further suitably dimensioned such that a majority of the outer wall surface portions of each cup is retained within a corresponding well in which the cup is received. For example, in the embodiment of FIGS. 1-5, the cup wells 10 are configured to receive cups that include removable lids, where a substantial portion of the cups (i.e., a majority of the volume of each cup) is received within the cup wells, such that only a small portion of each cup including the removable lid extends from each cup well when the cups are received within the cup wells. This cup well design ensures sufficient heat transfer and/or insulation of the slush beverage product within the unit for selected time periods while minimizing or preventing undesirable heat transfer between the slush beverage product and the ambient air surrounding the portable unit.

The cup wells can be aligned in any selected configuration along the top surface plate of the cartridge. Preferably, the cup wells are spaced a sufficient distance from each other and are suitably aligned along the top surface plate of the cartridge so that a generally uniform amount of heat transfer material and/or insulation material surrounds each cup well. For example, the cup wells can be spaced generally equidistant from each other to ensure substantially uniform and effective heat transfer between the food or beverage product disposed in each cup well and the heat transfer material surrounding portions of the cup wells.

As can best be seen in FIG. 4, the cup wells 10 are aligned in generally linear patterns or sets that are parallel with each other and extend diagonally with respect to the generally square configuration of the top surface plate 6. A series of shallow troughs or finger engaging grooves 12 are also disposed along the top surface plate 6 and extend between the linearly aligned sets of cup wells 10, where the grooves 12 further extend slightly beyond each cup well 10 disposed at the end of each linear set. Thus, each cup well 10 includes a pair of diametrically opposed groove sections 12 disposed about its periphery, and these finger engaging groove sections facilitate easy removal of a cup from a cup well by a user without unseating the cup lid. In particular, the user can insert a thumb and forefinger into each diametrically opposed groove section 12 adjacent a particular well 10 to facilitate easy removal of the cup disposed within the cup well.

The top and bottom sections further include cut-out sections disposed along the corresponding sides of both sections such that the cut-out sections are aligned with each other upon securing the top and bottom sections together in the manner described below. In particular, top section 6 includes a cut-out section 14 disposed along the peripheral lip portion 7 along one side of the top section, while bottom section 20 includes a cut-out section 24 that extends along the peripheral lip portion 21 as well as along the side wall of the bottom section. The cut-out sections of the top and bottom sections facilitate easy removal of the assembled cartridge from the outer insulating case as described below. In addition, cut-out section 24 of the bottom section is configured to serve as a gripping handle to permit carrying of the assembled cartridge by a user when the cartridge is being cleaned, thermally treated or transported prior to use.

Optionally, an insulation section 16 is provided within cartridge 4. The insulation section is suitably dimensioned and configured to fit within a lower portion of the open compartment of the bottom section 20 so as to nest snugly between the top and bottom sections when these two sections are assembled to form the cartridge. The insulation section is preferably formed of a material having suitable insulating properties. Preferably, the insulation section is formed of a closed cell foam material, most preferably a closed cell polyethylene material. As can be seen in FIGS. 1 and 2, insulation section 16 includes a series of tunnels or slots 17 that extend through the insulation section. The slots 17 are further suitably dimensioned and arranged along the insulation section so as to be aligned with and configured to receive the cup wells 10 of top section 6 when the cartridge is assembled in the manner described below. The insulation section 16 also includes a cut-out section 18 that generally corresponds with the cut-out section 24 of the bottom section 20 so as to facilitate a snug fit between the insulation section and the open compartment of the bottom section.

When assembled in the bottom section (as shown in FIG. 2), the insulation section surrounds portions of the cup wells 10 and engages the bottom wall 22 so as to fill up a selected portion of the open compartment of the bottom section, leaving a gap that defines a remaining open volume within the open compartment to be filled with the heat transfer material as described below. In an exemplary embodiment, the insulation section is a closed cell foam material (e.g., polyethylene) that is about 1.5 inches (3.8 cm) in thickness.

Referring to FIG. 4, stepped portions are disposed along the bottom and side walls at two adjacent corners of the bottom section 20 so as to define two ledges 26 at these corners within the bottom section compartment. The two adjacent corner portions 19 of insulation section 16 that correspond with ledges 26 of the bottom section 20 are rounded or truncated to facilitate complete insertion of the insulation section to engage with bottom wall 22 of the bottom section. An inlet port 28 to the compartment is provided at each ledge 26 to facilitate injection or filling of the remaining open volume in the bottom section open compartment with heat transfer material after the insulation section 16 and top section 6 have been inserted within the bottom section during assembly of the cartridge. The inlet ports 28 include a valve or any other suitable sealing structure to effectively seal the ports after assembly of the cartridge in order to ensure that no heat transfer material leaks from the inlet ports during operation of the unit. The thickness of the insulation section 16 and the locations of the ledges 26 and inlet ports 28 are selected to ensure that the inlet ports communicate with the open space within the bottom section compartment after the insulation section has been installed within the bottom section.

Upon connecting the top section 6 with the bottom section 20 of the cartridge 4, a cartridge cavity exists within the cartridge that is partially or completely filled with a heat transfer material. For example, if the insulation section 16 is provided, the remaining space of the cartridge cavity is filled with heat transfer material. The cartridge cavity has a volume (also referred to as the internal cartridge volume) that is defined by the internal gap or space formed between the top and bottom sections after these two sections are joined together.

The heat transfer material that is utilized in cartridge 4 is preferably a high thermal capacity phase change material such as a refrigerant gel, liquid or other material that has a phase change temperature (i.e., the melting point temperature of the phase change material) that is no greater than the desired temperature for holding the food or beverage items at a desired temperature and in a desired state (e.g., a relatively stable partially frozen state) for a desired period of time (e.g., for a period of about 1 hour to about 6 hours or more). The phase transfer material is most preferably a gel material that is capable of absorbing significant quantities of latent heat during thawing as heat is transferred between the food or beverage item and the gel.

Preferably, the heat transfer material has a phase change temperature that is within the range of about 1° F. (0.56° C.) to about 10° F. (5.6° C.) below the desired temperature range in which the food or beverage items are to be maintained during operation of the unit. For example, typical slush beverage products include juices that have freezing points in the range of about 25° F. (−3.9° C.) to about 29° F. (−1.7° C.). Such slush beverage products are often prepared and served at these temperature ranges so as to ensure a desirable partially frozen and aesthetically pleasing state for the beverage. In accordance with the present invention, an ideal heat transfer material can be provided having a phase change temperature in the range of about 22° F. (−5.6° C.) to about 24° F. (−4.4° C.) in order to maintain such slush beverage products at a desired partially frozen state for extended periods of time (e.g., from about 1 hour to about 6 hours or more). For example, an effective heat transfer material for use in thermally treating slush beverage products with the unit of the invention can have a phase change temperature in the range of about 23.5° F. (−4.7° C.).

Preferably, the heat transfer material has a suitable composition that effectively facilitates repeated cooling, freezing and/or thawing of the material (e.g., at least one phase change transfer of the material every 24 hours) without significant degradation or decline in heat transfer performance of the heat transfer material. Most preferably, a suitable heat transfer material is provided that can easily withstand repeated cooling, freezing and/or thawing cycles for a period of about two years to about seven years or more.

The composition and volume of the phase change material, as well as the composition and thickness of the insulation section, can be modified in any suitable manner in the cartridge configuration of the invention based upon a particular application and the desired temperature range and time period in which a particular food or beverage item is to be treated by the cartridge. For example, in slush beverage foodservice operations, it is desirable to provide a selected volume or amount of phase change material within the internal cartridge volume so as to facilitate heat transfer at an upper portion of the cups disposed within the cup wells (i.e., a portion of the cups including the cup lids), while insulating the cups with the insulating section disposed in the remaining volume of the cartridge. However, in other applications, it may be desirable to provide phase change material within the entire internal volume of the cartridge, thus eliminating the insulating section altogether.

The heat transfer material is filled within the internal cartridge volume such that this material uniformly surrounds each of the cup wells along the entire surface of the cup wells or, alternatively, along selected portions (e.g., upper portions) of the cup wells. For certain food and beverage storage applications, such as slush beverage products, the amount of heat transfer material within the cartridge is preferably selected to vary from about 10% to about 50% of the internal cartridge volume, most preferably at an upper portion of the internal cartridge volume (i.e., a portion of the internal cartridge volume that extends a selected distance from the top surface plate 8 of the top section 6). For example, for cup wells that are configured to receive and retain cups with fluid capacities on the order of about 4-5 fluid ounces, a suitable heat transfer material can be provided surrounding each cup well and having a weight in the range of about 0.5 lbs (227 g). For example, the total weight of heat transfer material that would be effective for a cartridge having 36 cup wells (with each cup well receiving about 4-5 fluid ounces of beverage product) would be in the range of about 18-19 lbs (8.2-8.6 kg).

Where less heat transfer material is used, the cartridge will be lighter in weight and less costly to manufacture. However, less heat transfer material may also result in diminished heat transfer capabilities and resultant diminished storage time for the food or beverage product. When the heat transfer material content is at the low end of the range described above, the unit is preferably constructed so as to confine the heat transfer material within the cartridge in the manner described above, where the heat transfer material surrounds the uppermost portions of the cup-receiving cavities, thus ensuring maximum heat transfer from the upper portions of the cups within the cavities, so as to counter the effect of heat transfer into the upper portion of the product within the cups due to exposure to ambient air.

As noted above, the heat transfer material is preferably composed of a gel material. Most preferably, a phase change material is used that is composed of food grade materials that are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. One preferable phase change material that is suitable for use in the cartridge, particularly for use with slush beverage products, is a gel material composed of a combination of a natural gum polysaccharide, such as guar gum or xantham gum, and water. In addition, the phase change material can include organic nad/or other acids (e.g., citric or ascorbic acid), and/or salts (e.g., alkaline salts such as chlorides, carbonates, silicates, etc.) which serve as freezing point depressants and/or as stabilizers for the phase change material.

An exemplary phase change material that has been found suitable for use in the cartridge (in particular, for use with slush beverage products) is an aqueous gel mixture including xantham gum in an amount of no greater than about 1-2% by weight of the total mixture, sodium chloride in an amount of no greater than about 5% by weight of the total mixture, calcium carbonate in an amount no greater than about 0.2% by weight of the total mixture, sodium benzoate in an amount no greater than about 0.2% by weight of the total mixture, and citric acid in an amount of no greater than about 0.4% by weight of the total mixture, with the balance being water.

Other heat transfer material compositions can also be used in accordance with the invention, as well as compositions including other compounds mixed with water and/or other materials. For example, other heat transfer materials that can be used in the cartridge of the invention can include glycols (e.g., propylene glycols) and/or certain paraffinic hydrocarbons with suitable melting points that facilitate desired heat transfer capabilities for a particular foodservice application.

The cartridge 4 is assembled by first placing the insulation section 16 within the compartment of the bottom section 20 such that the insulation section contacts bottom surface 22 of the bottom section. As noted above, and depending upon a particular application in which the cartridge is to be used, the cartridge can also be constructed without any insulation section (so that the internal cartridge volume is capable of receiving a greater amount of heat transfer material). The top section 6 is then inserted into the bottom surface compartment so that the cup wells 10 extend through the slots 17 of the insulation section and engage with bottom surface 22 of the bottom section and the peripheral lip 7 of the top section engages with the peripheral lip 21 of the bottom section. Lip 7 of top section 6 is secured to lip 21 of bottom section 20 via a suitable adhesive material (e.g., an epoxy resin) in order to ensure that the internal cartridge volume defined between the top and bottom sections is effectively sealed and is liquid tight. In addition, the terminal ends of the cup wells 10 can be secured to the bottom surface 22 via the adhesive material.

Once the top and bottom sections are effectively secured together, with the insulation section also secured between these two sections, the heat transfer material is then injected into the open space or internal cartridge volume via the inlet ports 28 of the bottom surface. Preferably, the entire open volume between the insulation section 16 and the top surface plate 8 is filled with heat transfer material. As noted above, the insulation section is preferably constructed of a closed cell foam material (e.g., a closed-cell polyethylene foam), which is substantially non-absorbent to the heat transfer material. As shown in FIG. 2, after filling of the cartridge in the manner described above, the heat transfer material 29 remains within the internal cartridge volume between the top plate of the top section and the insulation section during use of the cartridge.

The cartridge can be constructed of any suitable materials having a sufficient flexibility and strength to permit a slight expansion of the heat transfer material (e.g., during freezing of the heat transfer material) without rupturing. Portions of the cartridge, including the top surface plate 8 and the walls of the cup-receiving wells 10, are also preferably constructed of materials having sufficient thermal conductivities that facilitate rapid heat transfer between the food or beverage product and the heat transfer material. As noted above, the cartridge is preferably constructed of a high impact resistant, thermoplastic, easily cleanable material, most preferably polyethylene.

The cartridge is also preferably white in color so as to impart an invitingly clean appearance to the consumer. The assembled cartridge is further easily cleanable between uses, for example, by scrubbing and/or spraying with an aqueous-based cleaning solution and then drying in any suitable manner.

The outer insulating case 30 includes a top section 32 that is secured to a bottom section 34 in any suitable manner (e.g., via a suitable adhesive, welding, etc.). The top section defines a compartment that is suitably dimensioned to receive cartridge 4, with an inner ledge 33 formed along the inner peripheral side wall surfaces at an upper end of the case 30. The inner ledge 33 is suitably dimensioned to engage and support the lip portions 7 and 21 of the top and bottom sections of cartridge 4 when the cartridge is placed within the outer insulating case compartment. When the cartridge is received within the outer insulating case, the raised lip portion 7 of the cartridge is nearly flush or coplanar with the top of the case. Alternatively, it is noted that the case can be configured to receive any number of cartridges (e.g., two or more) depending upon the requirements for a particular foodservice application. In such an embodiment, the case would have a height that is extended from the configuration shown in the figures to accommodate multiple cartridges.

A removed portion 40 of the ledge 33 is defined along at least one side of the case 30 at a location that is aligned and corresponds with the cut-out portions 14, 24 of the cartridge 4. Preferably, each side wall includes such a removed portion 40, so as to facilitate placement of the cartridge within the outer insulating case in any manner while ensuring that the cartridge cut-out portions are aligned with a removed ledge portion of the case. The removed portions 40 facilitate easy removal of the cartridge from the outer insulating case by insertion of a user's hand beneath the lip portions 7 and 21 of the cartridge in order to obtain a better grip of the cartridge.

As can be seen in FIG. 5, each of the side walls of top section 32 is folded over at the upper end of the top section so as to form a double wall configuration. The double wall configuration includes an outer wall member 35 defining an outer surface of the case 30 and an inner wall member 36 that is separated a selected distance from the outer wall member and is configured to engage at least a portion of the cartridge outer wall when the cartridge is placed within the compartment of the case. The distance between the inner and outer wall members of the top section define a space or air gap between the inner compartment walls and the outer walls of the outer insulating case. The outer wall members 35 of the top section 32 taper slightly in an outward direction from the top to the bottom of the case 30, such that the cross-sectional dimensions of the case are slightly larger at its bottom than at its top. As described below, this feature facilitates the stacking of units on top of each other in a foodservice environment to maximize point-of-sale food placement while minimizing floor space.

The bottom section 34 of case 30 has a generally U-shaped cross-sectional configuration, with a top wall 38 that is secured to a bottom wall 37 of top section 32. The top wall 38 of bottom section 34 extends beyond the top section bottom wall 37 to side walls 39. The side walls 39 of the bottom section extend below top wall 38 and are secured to lower portions of the outer side walls 35, thus defining a space or air gap between the bottom section top wall and a surface which supports the outer insulating case 30. Thus, the compartment walls of the outer insulating case are separated from the outer walls of the case and the surface which supports the case such that air gaps surround the sides and bottom of the compartment.

The air gaps provide further insulation to the cartridge and food items stored within the cup wells of the cartridge from the ambient environment in which the unit is placed. The dimensions of the air gaps between inner and outer walls of the top section as well as between the bottom section top wall and support surface can be modified in any suitable manner to provide the desired insulating effect for a particular application. Preferably, the distances between the inner and outer walls of the top section and between the bottom section top wall and a support surface for the unit are in the range of about 0.5 inch (1.3 cm) to about 1.5 inches (3.8 cm). In addition, any suitable insulation material (e.g., foam, liquid, gel, etc.) can be provided in the air gaps as desired to achieve the desired level of insulation for the cartridge disposed within the outer insulating case.

The outer insulating case can have any suitable dimensions, depending upon a particular foodservice application and the number and/or types of food or beverage items that are to be thermally treated. In an exemplary embodiment, the outer insulating case can be square or rectangular and has outer length and width dimensions ranging from about 18 inches (46 cm) to about 24 inches (61 cm), and a height of about 4 inches (10 cm) to about 8 inches (20 cm), so as to facilitate receipt of a cartridge that stores cups of varying sizes (e.g., cup sizes from about 3 ounces or less to about 10 ounces or more). The cartridge and cover are dimensioned appropriately to be assembled with the outer insulating case having the dimensions noted above.

The outer insulation case can be constructed of any suitable materials, such as polyethylene as noted above. In addition, the top and bottom sections of the case can be constructed in any suitable manner (e.g., via injection molding, extrusion, etc.). Portions of the case are preferably constructed of a light-reflecting material so as to minimize radiant heat transfer within the unit due to light. In an exemplary embodiment, the outer wall surfaces of top and bottom sections of the outer insulating case are constructed of a suitable transparent plastic material, while the surfaces of the top section inner walls are coated with a reflective and/or electrostatically applied metallic substance (e.g., a reflective paint or a thin strip or sheet of metal) so as to impart a mirror-like finish to the outer surfaces. The mirror-like finish further minimizes heat gain via radiant heat within the outer insulating case compartment, and also provides a modern and aesthetically pleasing appearance to consumers. The outer walls of the outer insulating case can further include any suitable indicia that contain descriptive information of the food or beverage product within the unit and/or other aesthetic images or features that are pleasing to consumers in a foodservice environment.

The outer insulation case and/or the cartridge can further include handles or any other suitable gripping surfaces to facilitate easy lifting and transport of the unit to desired locations. For example, as noted above, the cut-out section 24 of the cartridge serves as a handle for transport of the cartridge during periods of non-use with the outer insulating case. In addition, the handles or gripping surfaces can be designed to facilitate storage of the case and/or cartridge (e.g., by suspending the case or cartridge from a hook or post on a wall surface).

The cover 50 has a generally U-shaped cross-sectional configuration and is suitably dimensioned to easily fit over the top of case 30 so as to seal and insulate the compartment including cartridge 4 from the ambient environment, thus minimizing or preventing heat transfer into the unit. As noted above, the cover can be constructed of any suitable materials, and the cover can further be constructed via an injection molding process, an extrusion process, or in any other suitable manner. The cover is preferably constructed of a suitable transparent plastic material to allow consumers to see through the cover to the food items secured within the wells 10 of the cartridge 4 disposed within the outer insulating case compartment.

While the cover depicted in FIG. 1 is a single piece, the cover can have other suitable configurations. For example, the cover can be constructed of two or more parts, where the cover includes doors that are removably secured or attached via a hinge or other connection to other portions of the cover.

In addition, as noted above, the outer wall members 35 of the top section 32 taper slightly in an outward direction from the top to the bottom of the case 30, such that the dimensions of the case are slightly larger at its bottom than at its top. This facilitates stacking of multiple cases 30 on top of each other as shown in FIG. 6. Each case 30 in FIG. 6 includes a cartridge 4 that is filled with food or beverage products (such as slush beverage products in cups) disposed within the wells 10 of the cartridges. The outer insulating case disposed at the top of the stack includes a cover 50 placed thereon to insulate and isolate the food items within this case from the ambient environment.

Each outer insulating case is preferably suitably dimensioned to provide a lower end air gap of sufficient dimensions (e.g., a distance ranging from about 0.5 inch (1.3 cm) to about 1.5 inches (3.8 cm) between the top surface 38 of the outer insulating case bottom section 34 and a support surface) that renders a stable supporting engagement for each successively stacked case, thus preventing any case from being inadvertently pushed from any one or more cases that are stacked below the case. The stacking of units on top of each other in this manner maximizes point-of-sale food placement while minimizing floor space in a foodservice application. When all of the food items have been removed from the cartridge of the top unit, this unit can be removed so as to expose the next unit below, and the cover can then be placed on this next unit.

The unit of the present invention can be used to thermally treat food or beverage items in a number of different ways. For example, when thermally treating slush beverages, the unit of the present invention can be used to store and maintain the slush beverage at desired temperatures and in a desirable partially frozen state for extended time periods (e.g., time periods from about 1 hour to about 6 hours or more). In addition to storing the slush beverage product in this manner, the unit can also be used to form the slush beverage product from a liquid that is chilled but not in any frozen state by thermally treating the liquid in a manner described below. Exemplary methods of operation for the unit as depicted in the figures are described below for thermally treating slush beverage products in a school cafeteria environment.

Initially, cartridge 4 is cooled for a selected period of time and at a selected temperature in a refrigeration unit or freezer so as to achieve a sufficient temperature for the heat transfer material within the cartridge and thus render the heat transfer material as a suitable heat sink. In school cafeteria operations, unit 2 is used during lunch periods. Prior to being used each day, the cartridge 4 is cooled by storing it in a freezer on a nightly basis (e.g., for a period of about 8-12 hours) and at a suitable temperature such that the heat transfer material is in the range of about 1° F. (0.56° C.) to about 10° F. (5.6° C.) below the desired temperature range in which the food or beverage items are to be maintained during operation of the unit. For slush beverage products, the heat transfer material preferably has a phase change temperature in the range of about 22° F. (−5.6° C.) to about 24° F. (−4.4° C.), and the heat transfer material is preferably a gel which is frozen in the freezer for the time periods noted above and at a suitable temperature such that the heat transfer material is in effect “charged” to its full heat transfer capacity and is within this temperature range prior to removal of the cartridge from the freezer.

Upon removal of the cartridge 4 from the freezer, the wells 10 of the cartridge are loaded with cups containing the slush beverage cups. In one embodiment, the slush beverage is already formed with a conventional slush beverage machine (e.g., any of the types of slush beverage machines as described above) and poured into cups, and the cups are then loaded into the wells of the cartridge. In another embodiment described below, the cups containing a chilled liquid are provided in the cartridge wells, and the cartridge cools the liquid to form the slush beverage product (thus eliminating the need for a slush beverage machine).

The cartridge is then placed within the compartment of outer insulating case 30, and a cover 50 is optionally placed on top of case 30 to seal the cartridge within the case and minimize or prevent air convection and heat transfer between the cartridge and the ambient environment. The unit is lightweight and portable, facilitating movement of the unit with relative ease to a point-of-sale location for the unit, such as a school cafeteria lunch line. Optionally, a number of cooled and “charged” cartridges (i.e., cartridges with frozen gel material) can be placed in corresponding cases 30 and then stacked in the manner depicted in FIG. 6, with the uppermost case 30 being sealed with a cover 50, where the stack is formed in the school lunch line.

During use of the unit, a consumer (e.g., a student) removes cover 50 from the outer insulating case 30 and then removes a desired number of cups containing slush beverage product from the wells 10 of cartridge 4. Alternatively, the cover 50 can be removed by a foodservice employee prior to use of the unit by consumers. The grooved sections 12 allow the consumer to easily grasp a cup in a well 10 with, for example, a thumb and finger. When a cartridge 4 is emptied of cups, the case 30 can be removed by a foodservice employee for cleaning operations. If the units 2 are disposed in a stack, the top case 30 is simply removed, thus exposing the next case 30 disposed below the empty case to facilitate further selection of slush beverage cups by consumers.

The unit design facilitates heat transfer between the slush beverage product, through the walls of the wells 10, and the heat transfer material disposed within an upper portion of the cartridge, so as to maintain the slush beverage at the desired temperature and partially frozen state. Further, the insulation section 16 and outer insulating case 30 substantially minimize or prevent heat transfer between the slush beverage produce disposed within the cartridge wells and the surrounding environment. In a stacked configuration, the top portion of each unit 2 is effectively sealed from convective air flows in the surrounding environment due to another unit 2 being stacked upon the top portion of each unit or the cover 50 secured to the unit located at the top of the stack.

A unit 2 that has been emptied of food or beverage items can be easily cleaned and prepared for re-use (e.g., for school lunch periods or other foodservice operations that are scheduled for the next day) by removing the cartridge 4 from case 30. The cartridge can be easily cleaned with water and/or a suitable cleaning solution, wiped dry, and then loaded into the freezer for cooling and “re-charging” of the heat transfer material within the cartridge. The cartridge is cooled at a suitable temperature within the freezer for a suitable period of time (e.g., about 8-12 hours), and the cartridge is then ready for re-use in foodservice operations.

The units 2 can further be used to convert a liquid beverage product into a partially frozen slush beverage product and further maintain the formed slush beverage product in its partially frozen state for an extended period of time. This is a very useful feature, particularly for school lunch cafeterias, since the requirement for a slush beverage machine (which produces the slush beverage product prior to loading the product within the units) is now eliminated altogether.

An exemplary method for converting a liquid beverage product into a partially frozen slush beverage product is now described. Initially, it is noted that the liquid beverage product includes a fruit juice that preferably has a freezing point within the range of about 25° F. (−3.9° C.) to about 29° F. (−1.7° C.). The slush beverage product is preferably maintained within the freezing point temperature range of the fruit juice in order to ensure that the slush beverage product has the desired partially frozen state when served to consumers. With such freezing point ranges, the heat transfer material preferably has a phase change temperature in the range of about 22° F. (−5.6° C.) to about 24° F. (−4.4° C.). However, other beverages with different freezing points, including non-juice beverages, may also be used, and the amount and phase change temperature of the heat transfer material can be adjusted based upon the freezing point of the beverage selected in order to achieve the desired partially frozen slush beverage state.

Preferably, the liquid beverage includes a suitable nucleating agent that serves to induce formation of ice crystals as the liquid reaches its freezing point, and to further minimize or prevent the potential for a phenomenon known as “supercooling” by which a liquid reaches a temperature below its freezing point without freezing. Supercooling can occur at temperatures as much as 10° F. (5.6° C.), or more, below the freezing point, and often occurs more readily when liquids are quiescently frozen (e.g., as in the method described herein). Any suitable nucleating agent that is also suitable for use as an additive in food and beverage products can be provided including, without limitation, alkaline salts such as chlorides and carbonates. Preferably, calcium carbonate is provided in the juice as the nucleating agent in an amount of between about 0.1% to about 0.2% by weight (e.g., about 0.15% by weight). The actual amount of nucleating agent will depend on the freezing point and other characteristics of the fruit juice used. The use of calcium carbonate as a nucleating agent in the amounts described above provides certain additional advantages during the formation of the partially frozen slush beverage in the cartridge, in particular to the formation of a relatively uniform dispersion of ice crystals, where the ice crystals are of a relatively small size.

In an embodiment where the beverage product is a milkshake, the milkshake preferably includes iota carageenan, which imparts an enhanced texture or “mouth feel” and also inhibits the separation of ingredients. The preferred amount of iota carageenan provided in the milkshake is from about 0.01% to about 0.05% by weight, most preferably about 0.025% by weight. The milkshake also preferably includes mono- and/or diglycerides to provide emulsification, thereby binding water and fat to prevent separation. The preferred amount of mono- and/or diglycerides provided in the milkshake is from about 0.08% to about 0.15% by weight, most preferably about 0.12% by weight. The milkshake also preferably includes polysorbate 80 to further the incorporation of air into the product, impart a dry surface appearance to the product, and improve the extrusion of the product from a batch or continuous freezer. The preferred amount of polysorbate 80 provided in the milkshake is from about 0.02% to 0.08% by weight, most preferably about 0.06% by weight. The milkshake also preferably includes microcrystalline cellulose (“cellulose gel”) to impart a fuller and more pleasing texture and “mouth feel” if the milkshake is a reduced fat, lowfat or nonfat product, and to further the retention of air cells dispersed throughout the product during tempering and holding in the unit. The preferred amount of cellulose gel in the milkshake is from about 0.1% to about 0.5% by weight, most preferably about 0.15% by weight. The milkshake also preferably includes locust bean gum (also known as “carob bean gum”) to retard melting of the product, inhibit separation of water from the other ingredients in the product, and improve extrusion from the continuous or batch freezer. The preferred amount of locust bean gum in the milkshake is from about 0.05% to 0.25% by weight, most preferably about 0.10% by weight.

The additives described above work with milkshakes sweetened only with nutritive sweeteners (e.g., sucrose, corn syrup or other nutritive sweeteners), as well as with milkshakes sweetened in whole or in part with artificially sweeteners (e.g., sucralose, aspartame, or other artificial sweeteners). In a preferred embodiment, the milkshake is sweetened with a combination of sucrose, corn syrup and sucralose.

A preferred embodiment of a fruit juice to be converted to a slush beverage product includes a blend of stabilizers, including carboxymethycellulose (“cellulose gum”) and locust bean gum. The preferable amount of the cellulose gum in the fruit juice is from about 0.1% to about 0.5% by weight, most preferably about 0.15% by weight. The preferable amount of locust bean gum in the fruit juice is from about 0.05% to about 0.25% by weight, most preferably about 0.08% by weight. Cellulose gum and locust bean gum are provided in the juice to serve as stabilizers for inhibiting the formation of objectionably large ice crystals in the slush beverage product. The locust bean gum also serves to improve extrusion from a continuous or batch freezer, to support a relatively uniform dispersion of the nucleating agent and to reduce the tendency of the nucleating agent to settle to the bottom of the beverage product. This in turn permits the nucleating agent to induce ice crystal formation relatively uniformly throughout the juice beverage rather than initially just at the bottom of the cup containing the juice beverage.

Various other proportions of pectin, xantham and locust bean gum can also be utilized in accordance with the invention. In addition, other stabilizers and polysaccharide gums can be used that are acceptable for food grade applications including, without limitation, carboxymethyl cellulose (cellulose gum), microcrystalline cellulose (cellulose gel), guar gum, carageenan, as well as other conventional food grade stabilizers and gums.

The fruit juice beverage is first poured into a selected number of cups that are suitably dimensioned and configured for placement within the cup wells 10 of unit cartridges 4. For example, the cups may be filled with fruit juice at a supplier's plant by any conventional process, and then frozen for shipment. Alternatively, the cups may be filled aseptically or by a conventional process known as “hot fill” in order to render the juice bacteriologically stable for an extended period without refrigeration.

If the fruit juice is received from a supplier in a frozen state, the cups are placed into a commercial cooler for thawing. Thawing typically requires one to two days. Once thawed, the cups remain in the cooler pre-chilled, as described below, prior to being removed for service. The supplier would typically inform the foodservice operation of the period of time by which the cups, once chilled, should be used.

If the cups are received from the supplier in a “shelf-stable” state, the cups may be stored at room temperature for a period not to exceed the “use by” date stamped on the cups (typically a period of 6 to 12 months from manufacture). Prior to use, the cups should be pre-chilled in the manner described below prior to being placed in service.

The cups containing the fruit juice beverage are preferably pre-chilled to a selected temperature range and for a suitable time period prior to being placed or loaded within the cartridge wells to initiate the partial freezing and formation of slush beverage product. The temperature at which the fruit juice is pre-chilled will depend upon the composition of the fruit juice, but the temperature is preferably above the point at which formation of ice crystals within the fruit juice is initiated. An exemplary temperature range for pre-chilling the fruit juice is from about 35° F. (1.7° C.) to about 42° F. (5.6° C.).

Upon achieving the desired temperature of the fruit juice beverage from pre-chilling the cups at the suitable temperature range, the fruit juice cups are loaded into one or more cartridges 4. Prior to loading the cartridges with cups, the cartridges have been chilled in a freezer in the manner described above so that the heat transfer material within the cartridges has achieved a desired temperature (i.e., the heat transfer material is “charged”) and is ready for effectively chilling the fruit beverage.

The unique design of the units 2 described above facilitates the transformation of the fruit juice into a slush beverage product having a desirable partially frozen state in a period of about 1-2 hours. Thus, the foodservice employee loads the cartridges 4 with the pre-chilled fruit juice cups and places the cartridges into the outer insulating cases 30, and optionally stacks the cases, in the manner described above at a suitable time period (e.g., at least about 1 hour) prior to the first lunch hour or other foodservice function. After the slush beverage product is formed within the cartridges, the units maintain the slush beverage product in the cup wells at a suitable temperature and in a desirable partially frozen state for an extended time period (e.g., for a period of up to about 4 hours or more).

As noted above, the cartridge of the unit can include an insulating section (preferably a closed cell foam material) with a heat transfer material (preferably a gel material with a selected phase change temperature). Alternatively, the cartridge may include no insulating section, such that the cartridge can be filled partially or entirely with heat transfer material. Further still, in embodiments where it is desirable to insulate a food or beverage item without the feature of providing significant heat transfer between the cartridge and the food or beverage item, the cartridge can be provided with no heat transfer material, such that the internal cartridge volume is partially or entirely filled with the insulation section.

In another embodiment of the present invention, a portable thermal treatment and storage unit includes one or more vents or ports on the unit that are selectively opened or closed to facilitate a controlled flow of air through the unit to thermally treat food or beverage products loaded within the unit. For example, this unique design for the unit facilitates warming and at least partial thawing of frozen or partially frozen beverage products that have been loaded into the unit and warmed to achieve a desirable partially frozen slush beverage state by permitting selective airflow through the unit. After a select time period, the ports of the units can be closed such that the unit insulates and maintains the slush beverage products in their partially frozen state for a selected time period. This unit is particularly useful for converting frozen food or beverage items into partially frozen products, such as slush beverage products and partially frozen dairy products (e.g., hard or soft ice cream, milk shakes, etc.). However, the unit is not limited to treating these types of items, but rather can also be used to thermally treat a wide variety of other food or beverage items including, without limitation: frozen yogurt, sherbet, ice milk, jellos, puddings and fruit cups; partially frozen, frozen or liquid juices, including juices packaged in cups and flexible pouches; fruit-flavored confections commonly referred to as “Italian Ice;” and popsicles, as well as other formed and shaped confections, including sherbet and frozen juice products packaged in tetrahedron shaped packets.

An exemplary embodiment of such a thermal treatment and storage unit is depicted in FIGS. 7-11. In particular, unit 100 includes a hollow and generally rectangular housing 102 including an open top end, first and second opposing side walls 103, 104, third and fourth opposing side walls 105, 106 and a bottom wall 107 that define a chamber 108 within the housing. The first and second opposing side walls 103, 104 have a larger lengthwise dimension than the third and fourth opposing side walls 105, 106, and the unit is designed such that the third side wall 105 forms a front end of the unit while the fourth side wall 106 forms a rear end of the unit. While the housing depicted in the figures is generally rectangular, it is noted that the invention is not limited to such a geometric configuration but rather can include any other suitable configurations including, without limitation, square, round, oval, eccentric, multi-faceted, etc.

The housing as well as other portions of the unit 100 can be constructed of any one or more types of materials that are suitable for being used and re-used in multiple applications for thermally treating food or beverage items, where the materials preferably have suitable insulating properties, are lightweight, durable, easily cleanable, and are moisture resistant or non-absorbent so as to not degrade upon contact with water or other liquids. For example, the housing and other portions of the unit can be constructed of a cardboard material that is covered or coated with a non-absorbent or moisture resistant coating (e.g., a polymethyl methacrylate coating such as the type commercially available under the trademark LEXAN, or a polyester film such as the type commercially available under the trademark MYLAR). Alternatively, the housing and other portions of the unit can be constructed of any one or more suitable polymer or plastic materials including, without limitation, polyethylene, polypropylene, and high impact styrene materials such as acrylonitrile butadiene styrene (ABS).

In addition, the outer surfaces of the housing side walls can be coated with a reflective and/or electrostatically applied metallic substance (e.g., a reflective paint or a thin strip or sheet of metal) so as to impart a mirror-like finish to the outer surfaces so as to minimize heat gain via radiant heat within the outer insulating case compartment. The mirror-like finish also provides a modern and aesthetically pleasing appearance to consumers. The outer side walls of the housing can further include any suitable indicia that contain descriptive information of the food or beverage product within the unit and/or other aesthetic images or features that are pleasing to consumers in a foodservice environment.

The first and second side walls 103, 104 of the housing 102 further include a series of cut-out sections that form vents or ports which provide a flow path for air between the housing chamber 108 and the surrounding environment in which the unit is placed. As described below, these ports can be selectively opened and closed to facilitate airflow through the housing. Referring to FIG. 7, each of the first and second side walls 103, 104 includes three cut-out sections or ports 110 that are generally evenly spaced from each other along a lower surface of the side wall (e.g., within about one inch or about 2.54 cm from the bottom end of each side wall). The ports have a generally rectangular configuration and they also have similar dimensions. However, it is noted that the dimensions and geometric configurations of any two or more ports can differ. Further, it is noted that the first and second side walls can include any suitable number of vents or ports (e.g., one or more), and the unit can also be designed such that any side walls (e.g., first, second third, fourth and/or bottom side walls) can include vents or ports to facilitate flow of air through the housing in the manner described below.

The unit 100 includes a cup holder 125 that is securable within the housing chamber 108 by insertion at the top end of housing 102 to seal the housing chamber and support cups at a top wall 126 of the cup holder. The cup holder 125 includes opposing first and second side walls 128, 129 and opposing third and fourth side walls 130, 131 that extend from the top surface 126. The top wall 126, and side walls 128-131 are suitably dimensioned such that, upon full insertion of the cup holder 125 within the housing chamber 108, the first and second side walls 128, 129 of the cup holder correspond and engage with the first and second side walls 103, 104 of the housing, while the third and fourth side walls 130, 131 of the cup holder correspond and engage with the third and fourth side walls 105, 106 of the housing.

When the cup holder is fully inserted and assembled within the housing chamber 108, the ends of the side walls 128-131 of the cup holder engage with the bottom end 107 of the housing and the top wall 126 closes the housing chamber and is generally flush with the top end of the housing. The first and second side walls 128, 129 of the cup holder further include three cut-out sections or ports 132 that are aligned and correspond with the ports 110 of the housing when the cup holder is assembled within the housing so as to provide an airflow path between the housing chamber 108 and the surrounding environment when the cup holder is fully assembled within the housing chamber.

The side walls of the cup holder combine with the side walls of the housing to provide a double side wall configuration for the unit when the cup holder is assembled within the housing. This double side wall configuration increases the side wall material thickness and enhances the insulation for the unit to prevent or substantially minimize heat transfer between the housing chamber and the environment surrounding the unit. However, it is noted that, rather than providing side walls for the cup holder that fit within and correspond with the side walls of the housing, the cup holder can alternatively be configured as a cover with side walls that fit around the top end of the housing. Further, the cup holder can be formed as an integral or attached part of the housing (e.g., as a top wall of the housing).

The top wall 126 of the cup holder 125 includes a series of generally circular openings 134 that extend through the top wall to facilitate communication with the housing chamber 108. In addition, a generally rectangular insert 136 is secured to an underside surface of the cup holder top wall 125 (e.g., via an adhesive), and the insert includes openings 138 that extend through the insert and correspond with the openings 134 of the top wall to permit access to the housing chamber 108 when the cup holder is assembled with the housing. The insert is preferably constructed of a suitable insulation material to effectively prevent or substantially limit heat transfer through such material. For example, the insert can be constructed of a suitable closed cell foam material (e.g., a closed cell polyethylene material) and/or any other suitable lightweight insulating polymers or plastic materials. The insulating insert can have a thickness in the range of about 0.5 inch (1.27 cm) to about 1.5 inches (3.81 cm). Preferably, the insulating insert has a thickness of about 1 inch (2.54 cm).

Referring to FIGS. 10 and 11, the cup holder top wall and insert openings 134 and 138 are arranged in generally linear rows and columns along the top wall 126. The top wall openings are further suitably dimensioned to receive and retain a food or beverage cup of any selected size (e.g., 5 or 10 ounce cups), such as a cup 150 with a slightly tapered cylindrical or frustum-like configuration as depicted in FIG. 11 (where the cup diameter decreases from the top to the bottom of the cup) and that is slightly tapered in diameter from a top surface to a bottom surface of the beverage cup. In particular, each opening 134, 138 is suitably dimensioned to receive a substantial portion of a cup 150 (i.e., a majority of the volume of the cup) within the housing chamber 108, while the cup holder top wall 126 supports the cup at an upper portion of the cup such that a cup lid 152 remains exposed outside of the housing chamber. The openings can be arranged in any selected pattern along the top wall of the cup holder. In addition, while the unit 100 of FIGS. 7-11 is depicted with twelve openings to receive and retain twelve cups of food or beverage product, it is noted that the unit can include any selected number of openings to facilitate thermal treatment of the same number of cups for a particular application.

Each of the top wall and insulating insert further includes cut-out groove sections 140, 142 that extend through the top wall and insert so as to provide an airflow path between the housing chamber 108 and the environment surrounding the unit. The groove sections 140, 142 extend in a radial direction from the openings 134, 138, with each opening including four groove sections spaced at generally equal angularly spaced distances (i.e., about 90°) from each other so as to form an “X” configuration around the opening. However, it is noted that the unit can be designed with openings including any selected number of groove sections (e.g., one or more) that are at any selected angular spaced orientations with respect to each other.

As in the previous embodiment described above and depicted in FIGS. 1-5, the groove sections 140, 142 facilitate easy removal of a cup from the unit 100 by a user without unseating the cup lid. In particular, the user can insert a thumb and forefinger into a pair of diametrically opposed groove sections 140, 142 adjacent a particular opening 134, 138 to facilitate easy removal of the cup disposed within the cup holder 125. The multiple groove sections further facilitate easy access and removal of the cup from the cup holder by the user using a left or right hand. Further, the groove sections 140, 142 provide a vent or port for facilitating airflow through the housing during use of the unit in the manner described below.

The unit 100 further includes a generally rectangular movable member 115 that is suitably dimensioned to be received within chamber housing 108 so as to engage with the bottom wall 107 of the housing. The movable member 115 has a lengthwise dimension that is smaller than the lengthwise dimension of the housing such that, upon placement of the movable member within the housing chamber 108, the movable member is movable by sliding along an interior surface of the bottom wall 107 in a lengthwise direction toward and away from each of the third side wall 105 (or front end) and the fourth side wall 106 (or rear end) of the housing. In addition, the width dimension of the movable member 115 (i.e., the dimension that is transverse its lengthwise dimension) is slightly smaller than the width dimensions of the housing and the cup holder (i.e., the dimension between first and second side walls 103, 104 of the housing and the first and second side walls 128, 129 of the cup holder) such that side wall portions of the movable member engage and slide along the corresponding interior wall surfaces of the first and second housing walls 128, 129 of the cup holder assembled within the housing during sliding movement of the movable member within the housing.

Preferably, the movable member is constructed of a suitable insulation material to effectively prevent or substantially limit heat transfer through the movable member. For example, like the insulation insert of the cup holder, the movable member can be constructed of a suitable closed cell foam material (e.g., a closed cell polyethylene material) and/or any other suitable lightweight insulating polymers or plastic materials.

The movable member has a sufficient thickness to close or cover the ports 110, 132 of the first and second side walls 103, 104, 128, 129 of both the housing and the cup holder when the movable member is disposed and oriented in a suitable manner within the housing chamber 108 as described below. For example, the movable member can have a thickness in the range of about 0.5 inch (1.27 cm) to about 1.5 inches (3.81 cm). Preferably, the movable member has a thickness of about 1 inch (2.54 cm). The ports 110 and 132 are also suitably dimensioned and disposed along lower surface portions of the first and second housing side walls such that the ports do not extend above an upper end of the movable member disposed within the housing.

The housing, movable member and cup holder are further suitably dimensioned to receive any selected number of food or beverage cups of any selected sizes and volumetric dimensions such that the cups are supported by the top wall 126 of the cup holder and are further suspended within the housing chamber a suitable distance from the movable member 115 as depicted in FIG. 11. For example, the dimensions of the housing, movable member and cup holder can be selected such that distance between the bottom of each cup secured by the cup holder is no greater than about 1 inch (2.54 cm), preferably no greater than about 0.5 inch (1.27 cm), and more preferably no greater than about 0.25 inch (0.635 cm). The distance maintained between each cup and the movable member provides an air gap within the housing chamber that permits the flow of air around each cup bottom during thermal treatment of the beverage cups in the manner described below.

The two opposing side walls of the movable member 115 that correspond and engage with the first and second side walls 128, 129 of the cup holder 125 include three cut-out sections 116. The cut-out sections 116 are suitably dimensioned and oriented along the movable member side walls so as to correspond and align with the ports 110, 132 of the housing and cup holder when the movable member is positioned within the housing chamber 108 as depicted in FIG. 8A, where a rear end 118 of the movable member is adjacent the fourth side wall 131 (i.e., at the housing rear end) of the cup holder assembled within the housing. In this position, a front end 117 of the movable member is distanced from the front end of the housing.

The rear end 118 of the movable member 115 includes a tab 120 that extends at about a central location from this rear end. Tab 120 is suitably dimensioned and aligned with openings 112, 135 disposed at a lower location along the fourth or rear end walls 106, 131 of the housing 102 and the cup holder 125 so as to extend a sufficient distance through the openings when the movable member is positioned with its rear end 118 adjacent the interior surface of the fourth side wall 131 of the cup holder. Sliding of the movable member 115 within the housing chamber 108 from its orientation as depicted in FIG. 8A to its orientation as depicted in FIG. 8B is facilitated by an operator grasping and pushing tab 120 into the housing chamber 108 such that the movable member moves toward the housing front end.

When the movable member is fully displaced within the housing chamber (as depicted in FIG. 8B) such that its front end 117 is adjacent the interior surface of the side wall 130 of the cup holder (i.e., at the housing front end), the cut-out sections 116 of the movable member are shifted out of alignment with the housing ports 110, 132. In this fully displaced configuration, the sidewall surface portions of the movable member located adjacent the cut-out sections 116 are aligned with and close or seal the housing ports 110, 134 from airflow communication with the housing chamber 108. The tab 120 can also be pulled through openings 112, 135 and away from the housing front end so as to fully displace the movable member from the position depicted in FIG. 8B back to its position in FIG. 8A, where the cut-out sections 116 are once again aligned with ports 110, 132 to facilitate communication of the ports with the housing chamber 108.

The unit 100 described above is effective in thermally treating and storing food and/or beverage products at desired temperatures and in desired states for extended periods of time (e.g., about 2-4 hours or more) and without any electrical energy requirements. In addition, unlike the previous embodiment of FIGS. 1-5, this unit does not require any initial “charging” or thermal treatment prior to being used.

As in the previous embodiment, the components of the unit can be suitably dimensioned to accommodate any suitable number of cups (or other food and/or beverage containers) of any suitable shapes and sizes depending upon a particular application. For example, the unit can be suitably configured to receive cups in a variety of different sizes including, without limitation, 3 ounce cups, 4 ounce cups, 5 ounce cups, 6 ounce cups, 8 ounce cups, 10 ounce cups, 11 ounce cups, and 12 ounce cups. Exemplary units for slush beverage products or partially frozen dairy products (e.g., soft serve ice cream, milk shakes, etc.) are designed to thermally treat 5 once and 10 ounce cups of product.

An exemplary method for using the unit 100 of FIGS. 7-11 is described below. In this method, a food or beverage product is initially frozen prior to being loaded within the unit, and then the food or beverage product is at least partially thawed for a selected period of time by opening the ports (by manipulating the movable member) disposed at the lower level of the housing and cup holder to facilitate the flow of air currents from the ambient environment through the housing. After a select time period in which the frozen food or beverage is converted to a partially frozen food or beverage product having a desired partially frozen consistency, the ports are closed (by manipulating the movable member) to prevent or substantially limit airflow through the housing. The unit then maintains the beverage product at a desired temperature and the desired and aesthetically pleasing partially frozen consistency for a select period of time.

The frozen food or beverage product can be any selected type of product including, without limitation, juice beverages and dairy products (e.g., hard or soft ice cream, milk shakes, etc.). The frozen product can further include alcohol and/or any other selected flavor enhancing additives. The frozen product is also preferably formed from a liquid, semi-liquid or gel product that includes one or more suitable stabilizers and/or nucleating agents such as the types noted above (e.g., any one or combination of pectin, xantham gum, locust bean gum, guar gum, cellulose gum or gel, carrageenan, and/or any other conventional food grade and/or GRAS stabilizers and gums) in any suitable weight percentage ratios depending upon a particular application, where the stabilizers and/or nucleating agents limit the formation and size of ice crystals so as to achieve a desired partially or semi-frozen consistency that provides a desirable look, feel and texture to consumers of the product.

The frozen food or beverage product can be prepared in the following manner prior to being thermally treated by the unit 100. The product is initially rapidly frozen in a continuous or batch type freezing apparatus, such as a batch or continuous freezer that is conventionally used in freezing dairy products (e.g., ice cream products). The use of such a rapid freezing process and associated batch or continuous equipment, together with the use of appropriate stabilizers and/or nucleating agents in the product, ensures the formation of small ice crystals and inhibits the growth of larger ice crystals in the frozen beverage product, while allowing the incorporation of air into the product, through rapid whipping, to whatever level of “overrun” is best suited to the product being produced. Preferably, the “fill level” of the product packaged at the factory is such that, if packaged in cups, no product is in contact with the lid of the cups. This intentional underfill (which is a departure from conventional practice but is acceptable provided the appropriate declarations as to contents are made on the package label), creates a thin gap or layer of air between the uppermost surface of the product within the cup and the underside of the lid.

This gap or layer of air provided within a sealed cup including the food or beverage product provides effective insulation, when the cup is eventually placed in the unit, against a rapid gain of heat into the product resulting from ambient air being in contact with the lid which is in turn in direct contact with the uppermost surface of the product in the cup. Such heat gain would result in an undesirable rapid melting of the uppermost surface of the product. The presence of an air gap furthers a uniform tempering of the entire product within the cup. Preferably, the air gap within each sealed cup has a thickness in the range from about 0.25 (0.635 cm) inch to about 0.5 inch (1.27 cm), most preferably about 0.375 inch (0.953 cm).

Once packaged at the factory, the product is frozen to a temperature of from about 10° F. (−12.2° C.) to about −40° F. (−40° C.). For example, for juices used to form slush beverage products, the beverage product is preferably initially frozen to a temperature of from about 10° F. (−12.2° C.) to about 0° F. (−17.8° C.), whereas dairy products (e.g., ice creams, milk shakes, etc.) that are used to form soft serve partially frozen products are preferably initially frozen to a temperature of from about −30° F. (−34.4° C.) to about −40° F. (−40° C.). The packaged frozen product (e.g., frozen product in enclosed cups with covers or lids) is distributed in the frozen state and at such frozen temperatures from a manufacture location to an on-site location for use of the product and is further maintained at such frozen state and frozen temperatures prior to loading within the unit 100. The unit 100 is easily assembled by insertion of movable member 115 within the housing chamber 108 such that tab 120 extends through opening 112. The side walls 128, 129, 130, 131 of the cup holder 125 are then inserted within the housing chamber 108, with the first and second side walls 128, 129 fitting between the first and second side walls 103, 104 of the housing 102 and the corresponding side wall sections of the movable member 115 and the opening 135 on the rear end wall 131 of the cup holder fitting over movable member tab 120.

Cups 150 of the frozen food or beverage product, which have been frozen and stored in the manner described above, are loaded into the unit by placing the cups through the openings 134, 138 of the cup holder 125 such that a top portion of the cups (including cup lids 152) are held by the top wall 136 and are further suspended a selected distance (e.g., about 0.25 inch or greater, see FIG. 11) from the movable member 115. The operator of the unit ensures that the ports 110, 132 of the unit are open by pulling tab 120 such that the movable member is completely displaced toward the housing rear end (as depicted in FIGS. 8A and 9A). In this open port position, convective air flow currents are enabled through the housing (e.g., as indicated by the arrows in FIG. 9A). In particular, air that is at a higher temperature than the frozen product in the cups flows into the housing chamber 108 (e.g., via the groove sections 140, 142 as indicated by the arrows in FIG. 9A) and around the cups 150 (including the bottom surfaces of the cups), and then out of the housing (e.g., via ports 110, 132 as indicated by the arrows in FIG. 9A). The air that flows through the housing can be at ambient or room temperature, e.g., at a temperature within the range of about 68° F. (20° C.) to about 85° F. (29° C.). However, it is noted that the temperature of the air flowing through the unit can be higher or lower than this temperature range depending upon a particular application.

The configuration and design of unit 100 facilitates an effective and controlled warming or thawing of the frozen product in a substantially uniform manner about the cups by the warmer convective air currents flowing through the housing chamber so as to convert the frozen product into a desirable partially frozen product over a selected time period. For example, a frozen juice product can be converted to a partially frozen slush beverage product utilizing unit 100, where the slush beverage product has the same partially frozen consistency as if the slush product were produced by a conventional slush machine. In addition, a frozen dairy (e.g., ice cream or frozen milkshake) product can be converted to a partially frozen product having a desirable and aesthetically pleasing semi-frozen milkshake or soft serve feel and texture using unit 100.

An exemplary time period for converting the frozen product into a desirable partially frozen product for serving to consumers is no more than about 3 hours (e.g., 2 hours or less). This partial thawing or warming time period can vary based upon a particular application and the type of food or beverage product being thermally treated. For example, at the end of the warming time period, a frozen fruit beverage product can be converted from its frozen state in the temperature range from about 10° F. (−12.2° C.) to about 0° F. (−17.8° C.) to a partially frozen slush beverage product at a temperature from about 20° F. (−6.7° C.) to about 27° F. (about −2.8° C.).

Once the frozen product has sufficiently thawed in a controlled manner to form a partially frozen product within the unit 100, the operator closes ports 110, 132 by pushing tab 120 so as to move the movable member 115 toward the housing front end until the front end 117 is adjacent the interior surface of the side wall 130 of the cup holder (as depicted in FIGS. 8B and 9B). The closure of ports 110, 132 effectively substantially limits or prevents convective air flow currents through the housing 102. In this mode of operation, the unit 100 effectively insulates and maintains the partially frozen food or beverage product at a desired temperature or within a desired temperature range. For example, for slush beverage products, the product temperature can be maintained at about 20° F. (−6.7° C.) to about 25° F. (−2.8° C.) for a period of at least about 2 hours, where the slush beverage product exhibits only a slight increase in temperature of about 1.5° F.-2° F. (0.83° C.-1.1° C.) over such time period. Thus, the slush beverage products can be maintained within a temperature range of about 20° F. to about 27° F. during the storage period of at least about two hours within the unit.

The partially frozen product is ready for consumption by a consumer after the ports have been closed. The consumer simply removes a cup 150 from a cup holder opening 134 (e.g., by inserting a thumb and forefinger into grooves 140). In certain embodiments, instructions may be provided on the cup that the user slightly displace or shake the contents in the cup prior to serving.

The insulating properties of the unit 100 effectively control the product temperature as does the cooled air that remains within the unit. In particular, when the ports are open to facilitate a convective flow of air through the housing which warms and partially thaws the frozen product, the temperature within the chamber due to heat transfer between the flowing air and the frozen product can achieve a temperature in the range of about 38° F. (3.3° C.) to about 50° F. (10° C.), and more preferably no greater than about 40° F. (4.4° C.). When the ports are closed so as to prevent or substantially limit airflow through the housing, the stagnant air that remains within the housing chamber can further cool (due to heat transfer with the partially frozen product) to about 38° F. (3.3° C.) or less, shortly after closing the ports. Thereafter, the temperature of the air within the housing chamber will gradually rise as cups are removed by consumers. This stagnant air within the housing chamber further enhances the insulating effect of the unit so as to minimize or substantially prevent heat transfer between the partially frozen product and the ambient environment surrounding the unit for a select time period (e.g., at least about 2 hours).

The unit can further be designed to include operating instructions at the housing rear end (i.e., side wall 106) to advise the operator to initially open the ports (by pulling tab 120) after loading the product into the unit and to maintain the ports in the open position for a selected period of time (e.g., about 2 hours) to achieve an effective warming and thawing of the frozen product, and after such time the product is ready for consumption (e.g., in a school cafeteria environment). After the warming period, the instructions can advise the operator to close the ports (by pushing tab 120) to switch the unit into an insulating and storage mode for maintaining the partially frozen product at a desired temperature and consistency that is desirable for consumption. In addition, the unit can include an electronic timer with a suitable audio and/or visual indicator (e.g., an LED display) to indicate when the warming time period has expired and the operator should close the ports.

When the unit is no longer being used and is taken out of service, the unit can be disassembled and the components can be cleaned. The unit can then be brought back into service and re-used for any selected number of food service operations, without any electrical energy requirements or the requirement of thermally treating any portions of the unit prior to being used.

The thermal treatment unit described in FIGS. 7-11 can be modified in any suitable manner to achieve the same warming/thawing and insulation modes of operation as described above. For example, any one or more ports can be disposed at any one or more selected locations anywhere along the housing (e.g., top, bottom and/or mid portions of the housing) to facilitate convective air flow through the housing chamber. In one exemplary embodiment, one or more ports can be disposed along the bottom wall of the housing and the unit can be raised above a supporting surface to facilitate opening of the ports for air flow through the housing. Closing of the ports can be achieved by simply placing the unit on a supporting surface so as to seal the ports from the ambient air surrounding the unit.

In addition, the unit can be designed such that the ports can be selectively opened or closed in any suitable manner. For example, rather than utilizing a tab that extends through a rear housing end wall to move the movable member as depicted in the embodiment of FIGS. 7-11, an elongated opening can be provided along the housing bottom wall, and the movable member can include a corresponding finger engaging groove to facilitate movement of the movable member toward the front and rear ends of the housing to facilitate opening and closing of the ports as in the embodiment described above.

Alternatively, rather than providing a movable member as described in the embodiment above, the ports can be provided with access doors that are movable in any suitable manner (e.g., via hinges, a sliding door or other mechanism, etc.) to selectively open and close the ports during operation of the unit. Thus, the invention encompasses any suitable mechanism or structure that facilitates selective opening of vents or ports within a thermal treatment unit to permit warming and thawing of the frozen product via convective air flow through the unit housing and also selective closing of the vents or ports to limit or prevent air flow through the unit housing while insulating and maintaining the product at a desired temperature.

The thermal treatment unit described above and depicted in FIGS. 7-11 can further be designed to be stackable in a similar manner as the unit described above and depicted in FIGS. 1-6. The stackable feature facilitates the placement of a large quantity or volume of food and beverage product at a particular point-of-sale location while minimizing floor space required for displaying such product.

In addition, the thermal treatment unit of FIGS. 7-11 can include a cover or lid of similar design to the lid described in the embodiment of FIGS. 1-6. The cover can be designed to fit over the cup holder of the unit and include one or more openings aligned and in communication with one or more of the finger engaging groove sections of the cup holder so as to facilitate flow of air through the cover and the unit when the vents or ports of the housing are open.

The unique designs and configurations of the different embodiments of portable thermal treatment and storage units and corresponding methods of the present invention facilitate effective thermal treatment of food or beverage products that are placed within such units, where the products are maintained at desired temperatures and at partially frozen states for extended periods of time (e.g., at least about 2 hours and/or up to about 6 hours or more). The thermal treatment and storage units are capable of providing such effective thermal treatment of the food or beverage products over the extended time periods without the need for electrical energy to be provided to the units. In addition, the portability and stackable features of the units renders the units easily adaptable for moving to different locations and arrangements in a point-of-sale foodservice environment, such as a school lunch cafeteria.

The unique unit designs provide the further advantages of rendering the cups of food or beverage product available to the consumer on a self-service basis, making it unnecessary for a foodservice worker to be present at the point of service for the purpose of dispensing and handing out cups of product (e.g., a slush beverage) from a machine. This feature of the present invention is particularly advantageous in the context of a high volume foodservice with a large number of consumers passing through in a short period of time, such as a school cafeteria. The self service feature makes it possible for even young school children to take the product themselves on a “grab 'n go” basis, whereas they would typically not be permitted to operate a dispensing machine (e.g., a slush machine) on a self-service basis. Thus, the present invention provides substantial labor savings in the context of school cafeteria operations.

In addition, the portable thermal treatment and storage units of the present invention facilitate the formation of a slush beverage product or other partially frozen food or beverage product from a liquid (e.g., as in the embodiment of FIGS. 1-5) or, alternatively, from a completely frozen product (e.g., as in the embodiment of FIGS. 7-11), thus eliminating the need for expensive slush machines (or other types of processing equipment) altogether.

The portable thermal treatment and storage units of the present invention can be used in a variety of different foodservice applications including, without limitation, foodservice sites operated within schools, colleges, office buildings, government buildings, convention centers, military feeding sites, stadiums, movie theaters, cruise ships, cocktail bars, casinos, amusement parks, catered events, buffets, county fairs, and the like.

While the portable thermal treatment and storage units and the methods of using such units of the present invention are very effective in overcoming problems encountered by school cafeterias and other point-of-sale foodservice operations that require high-volume availability of food items that are maintained at certain chilled temperature, the units are also effective for foodservice operations that do not experience high volume. For example, the ability to provide slush beverage products or other partially frozen food or beverage products (e.g., soft serve ice cream or milk shake products) at multiple locations, which is facilitated by the units of the present invention, can also be useful in low volume operations.

Having described preferred embodiments of portable thermal treatment and storage units for containing readily accessible food and beverage items, and corresponding methods for using such units, it is believed that other modifications, variations and changes will be suggested to those skilled in the art in view of the teachings set forth herein. It is therefore to be understood that all such variations, modifications and changes are believed to fall within the scope of the present invention as defined by the appended claims. Although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation. 

1. A portable thermal treatment and storage unit comprising: a hollow cartridge including a top wall, a bottom wall, side walls and a sealed cavity defined between the walls of the cartridge, wherein the top wall includes a plurality of wells extending from the top wall and that are spaced apart from each other and configured to receive and thermally treat food or beverage items, each well being suitably contoured so as to contact a majority of outer surface area portions of a food or beverage item that is placed within the well, and the cartridge cavity includes at least one of an insulation material that surrounds portions of the wells and thermally insulates the food or beverage items placed within the wells and a heat transfer material that surrounds portions of the wells and facilitates heat transfer from food or beverage items placed within the wells to the heat transfer material during operation of the portable unit.
 2. The unit of claim 1, wherein the cartridge cavity of the hollow cartridge includes both the insulation section and the heat transfer material, the heat transfer material comprising a gel material.
 3. The unit of claim 2, wherein the insulation section is disposed within a lower portion of the cartridge cavity and proximate the cartridge bottom wall, and the gel material is disposed within an upper portion of the cartridge cavity and proximate the cartridge top wall.
 4. The unit of claim 2, wherein the unit is configured to receive and thermally treat cups of slush or milkshake beverage product, and the gel material has a phase transfer temperature that is lower than the freezing point of the slush beverage product by no more than about 10° F.
 5. The unit of claim 2, wherein the gel material has a phase transfer temperature within a range of about 22° F. to about 24° F.
 6. The unit of claim 2, wherein the cartridge includes at least one port that communicates with an upper portion of the cartridge cavity disposed proximate the cartridge top wall to facilitate filling of the cavity with the gel material.
 7. The unit of claim 1, further comprising: an outer insulating case including a compartment that is suitably dimensioned to receive and retain the cartridge.
 8. The unit of claim 7, wherein the case includes an insulating space disposed between at least one inner wall of the case that forms a portion of the compartment and an outer wall of the case that is exposed to the surrounding environment in which the unit is disposed, and the insulating space minimizes or prevents heat transfer between the cartridge and the surrounding environment.
 9. The unit of claim 8, wherein the case compartment is defined by inner side walls and a bottom wall of the case, each inner side wall is separated from a corresponding outer side wall of the case to define a common insulating space extending between the inner and outer side walls of the case, and the bottom wall of the case is recessed within a lower portion of the case so as to define an insulating space between the bottom wall and a surface that supports the case.
 10. The unit of claim 9, wherein the insulating space is at least partially defined by a distance between the inner and outer walls of the case of between about 0.5 inch and 1.5 inches.
 11. The unit of claim 7, further comprising: a cover that is suitably dimensioned to fit over the case and seal the case compartment from the surrounding environment in which the unit is disposed when the cartridge is received within the case compartment.
 12. The unit of claim 7, wherein the case includes outer walls that are tapered from a top portion of the case to a bottom portion of the case such that a cross-sectional dimension of the bottom portion of the case is greater than a cross-sectional dimension of the top portion of the case, and the tapered outer walls are further configured to facilitate stacking of a plurality of units on top of each other such that the bottom portion of one unit extends over and rests upon the top portion of an adjacently stacked unit.
 13. The unit of claim 1, wherein the cartridge cavity includes the heat transfer material, and the heat transfer material comprises a gel mixture including water, a polysaccharide gum and at least one of a salt and an acid.
 14. The unit of claim 13, wherein the polysaccharide gum comprises at least one of guar gum, xantham gum and locust bean gum, a salt comprising sodium chloride and an acid comprising citric acid.
 15. The unit of claim 14, wherein the salt further comprises calcium carbonate and sodium benzoate.
 16. The unit of claim 2, wherein the gel material fills from about 10% to about 50% of the volume of the cartridge cavity.
 17. The unit of claim 1, wherein an outer surface of the cartridge top wall includes shallow grooves that are aligned and communicate with the wells to permit access and removal of a food or beverage item from the cartridge by aligning at least one of a thumb and a finger within at least one groove so as to grip the food or beverage item within a corresponding well that is aligned with the at least one groove.
 18. A method of thermally treating a food or beverage item, the method comprising: (a) providing a portable unit comprising a hollow cartridge including a top wall, a bottom wall, side walls and a sealed cavity defined between the walls of the cartridge, wherein the top wall includes a plurality of wells that extend from the top wall and that are configured to receive and thermally treat food or beverage items, each well being suitably contoured so as to contact a majority of outer surface area portions of a food or beverage item that is placed within the well, and the cartridge cavity includes a heat transfer material that surrounds portions of the wells and facilitates heat transfer from food or beverage items placed within the wells to the heat transfer material during operation of the portable unit; (b) cooling the cartridge at a suitable temperature and for a suitable time period so as to achieve a selected temperature for the heat transfer material within the cartridge cavity; (c) placing food or beverage items within the wells of the cartridge; and (d) placing the portable unit at a location in which the food or beverage items are to be provided to consumers; wherein the unit thermally treats the food or beverage items without the requirement of electrical energy and maintains the food or beverage items within a selected temperature range for a time period of at least one hour.
 19. The method of claim 18, wherein the cartridge is cooled such that the heat transfer material is at a temperature ranging from about 1° F. to about 10° F. below the freezing point of the food or beverage items to be thermally treated by the unit.
 20. The method of claim 18, wherein the food or beverage items comprise slush or milkshake beverage products that are in a partially frozen state.
 21. The method of claim 20, wherein the heat transfer material comprises a gel material having a phase transfer temperature within a range of about 22° F. to about 24° F.
 22. The method of claim 21, wherein the slush or milkshake beverage products are maintained within the unit at a temperature that is within a range of about 23° F. to about 29° F.
 23. The method of claim 18, wherein the food and beverage items include a liquid beverage product that is converted into a partially frozen slush beverage product upon placement of the liquid beverage product within the wells of the cartridge.
 24. The method of claim 23, further comprising: (e) pre-chilling the liquid beverage product to a selected temperature that is above the freezing point of the liquid beverage product prior to placing the liquid beverage product in the wells of the hollow cartridge.
 25. The method of claim 24, wherein the liquid beverage product is pre-chilled to a temperature ranging from about 35° F. to about 42° F.
 26. The method of claim 23, wherein the liquid beverage product comprises a mixture of at least one fruit juice, a nucleating agent, pectin, and a polysaccharide gum including at least one of xantham gum and locust bean gum.
 27. The method of claim 18, wherein the cartridge cavity further includes an insulation material that surrounds portions of the wells and thermally insulates the food or beverage items placed within the wells, and the heat transfer material comprises a gel material.
 28. The method of claim 27, wherein the insulation section is disposed within a lower portion of the cartridge cavity and proximate the cartridge bottom wall, and the gel material is disposed within an upper portion of the cartridge cavity and proximate the cartridge top wall.
 29. The method of claim 28, wherein the hollow cartridge includes at least one port that communicates with an upper portion of the cartridge cavity disposed proximate the cartridge top wall, and the method further comprises: (e) filling the upper portion of the cartridge cavity with the gel material.
 30. The method of claim 27, wherein the gel material fills from about 10% to about 50% of the volume of the cartridge cavity.
 31. The method of claim 18, wherein the heat transfer material includes a gel material formed from a mixture comprising water, a polysaccharide gum including at least one of guar gum, xantham gum and locust bean gum, a salt comprising sodium chloride and an acid comprising citric acid.
 32. The method of claim 31, wherein the mixture further comprises calcium carbonate and sodium benzoate.
 33. The method of claim 18, wherein the unit further comprises an outer insulating case including a compartment that is suitably dimensioned to receive and retain the cartridge, and the method further comprises: after cooling the cartridge, placing the cartridge within the outer insulating case.
 34. The method of claim 33, wherein the case includes an insulating space disposed between at least one inner wall of the case that forms a portion of the compartment and an outer wall of the case that is exposed to the surrounding environment in which the unit is disposed, and the insulating space minimizes or prevents heat transfer between the cartridge and the surrounding environment.
 35. The method of claim 34, wherein the case compartment is defined by inner side walls and a bottom wall of the case, each inner side wall is separated from a corresponding outer side wall of the case to define a common insulating space extending between the inner and outer side walls of the case, and the bottom wall of the case is recessed within a lower portion of the case so as to define an insulating space between the bottom wall and a surface that supports the case.
 36. The method of claim 34, wherein the insulating space is at least partially defined by a distance between the inner and outer walls of the case of between about 0.5 inch and 1.5 inches.
 37. The method of claim 33, further comprising: after insertion of the cartridge within the case compartment, placing a removable cover over a top portion of the case to seal the case compartment from the surrounding environment in which the unit is disposed.
 38. The method of claim 33, wherein the case includes outer walls that are tapered from a top portion of the case to a bottom portion of the case such that a cross-sectional dimension of the bottom portion of the case is greater than a cross-sectional dimension of the top portion of the case, and the method further comprises: (e) stacking a plurality of units on top of each other such that the bottom portion of one unit extends over and rests upon the top portion of an adjacently stacked unit.
 39. The method of claim 18, wherein an outer surface of the cartridge top wall includes shallow grooves that are aligned and communicate with the wells to permit easy access and removal of a food or beverage item from the cartridge by aligning at least one of a thumb and a finger within at least one groove so as to grip the food or beverage item within a corresponding well that is aligned with the at least one groove.
 40. The method of claim 18, further comprising: (e) upon removal of all of the food or beverage items from the cartridge, repeating steps (c) through (d) utilizing additional food or beverage items. 